Pipérade trumpets the versatility of French Basque cuisine. A simple sauté is enlivened with the local cured pork, Bayonne ham, and a spicy paprika known as piment d’Espelette. It’s great over braised chicken, but you can also heed Julia Child’s advice and use it to top a plain omelet.
What to buy: If you’re looking to save time, you can substitute a 15-ounce can of diced tomatoes for the fresh; be sure to drain the canned tomatoes first.
Piment d’Espelette is France’s only native pepper, and it is so highly revered that it is protected by AOC status. It has a nice heat and is worth seeking out at a gourmet grocery or online. If you have trouble finding it, you can substitute cayenne or paprika.
This dish was featured as part of our Recipes for Summer Ingredients photo gallery.
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